Paneer Butter masala

Ingredients:

Paneer 3inch by 4 inch rectangular piece

Onion 1 big sized

Tomato 2

Ginger ½ inch piece

Ginger 3 to 4 cloves
Garam masala powder 1 teaspoon

Kasuri methi 1 teaspoon

Butter 2 table spoons

Oil 1 tablespoon

Cashew nuts handful about 2 to 3 tablespoons

Turmeric powder ¼ pinches

Red chilli powder 1 teaspoon

(adjust accordingly)

Salt as needed

Preparation:

1. Cut panner into even sized cubes. Heat a pan add oil after oil is heated add the panner pieces and fry till they turn light brown in color. Keep them aside.

2. Soak cashews in hot water for 10 minutes. After 10 minutes grind it into a smooth paste.

3. Make a paste of ginger and garlic.

4. Cut tomatoes and onion into pieces. Heat the same pan add oil saute the pieces till they become tender. Grind them a coarse puree.

6.   Heat a pan add butter after it is melted.  (I have added ½ oil and ½ butter since I didn’t want too use much butter)  Add jeera when the jeera slightly changes color. Add ginger garlic paste and saute well.
 

7. After 2 minutes add the tomato onion puree and mix well.

8. After 5 minutes add garam masala powder, red chilli powder, turmeric powder and salt and mix well.

9. Add kasturi methi and mix well.

10. After 5 minutes add the paneer pieces and mix well.

11. Add cashew paste and mix well. Cook for 10 minutes.

12. Add 1 teaspoon butter and garnish with coriander leaves.